Creamy Black Bean Burridos

Creamy Black Bean Burritos

created by me

(makes 2 9x13 pans)

16 (10 inch) flour tortillas

1/2 cup vegetable oil

2 red bell peppers

2 large onions

1 TBS and 1 tsp minced garlic
 

2 minced jalapeno peppers, stems and seeds remove

4 (15oz) cans black beans, drained and rinsed
8 to 12oz cream cheese

1 tsp salt (or more to taste)

1 tsp cumin

1/2 cup (or more) chopped fresh cilantro

3 cups thick and chunky Salsa (a 24oz jar will do)

1 cup dried rice + 1 cup uncooked quinoa, OR 2 cups rice (I cook my rice and quinoa together in the microwave - I feel like the quinoa gives a little more nutritional value and flavor)

4 cups shredded cheese - cheddar, Monterey Jack, Pepper Jack, or a mix - your choice

 optional: diced green chilies

Cook rice or rice and quinoa according to directions.

Heat oil in a 12-inch skillet or other large pot over medium heat. Place onion, bell pepper, garlic, and jalapenos in skillet, cook for about 5 minutes stirring occasionally. Pour beans into skillet, cook about 3 minutes stirring.  Add salt, and cumin.  Reduce heat to low.

Cut cream cheese into cubes and add to skillet. Gently stir until blended throughout. Turn off heat.  Stir in cilantro.

Heat tortillas in small batches in the microwave until pliable. 

To assemble place rice, salsa (optional), and bean mixture down the middle of the torilla and roll up.  Place in 2 9x13 or 4 8x8 (lightly oiled).   Top each burrido with a little salsa (optional), and top it all with cheese.  Either Bake immediately at 350 for about 30 minutes, or cover with plastic wrap and foil and freeze.  Thaw before baking or cook 3 hours covered in foil, uncovering for the last half hour.  Make sure to spray the foil with some oil to prevent it from sticking to the cheese.

***I didn't put in the diced green chilies because my kids would balk.  I also used mild salsa and a combination of cheddar and Monterey Jack cheese which was yummy.  If you want more heat, try the chilies and pepper jack cheese, and salsa with more kick. OR if you like a more mild taste, leave out the salsa.  The jalapenos really don't add much heat.  We all really liked this one.**

 

Mexican Crockpot

from: anythingbutmeatloaf.blogspot.com

"Throw chicken breasts, a can of black beans, can of corn, 1 c. salsa and 1 package taco seasoning in the crock pot for 4-5 hours until the chicken is cooked through. Then, remove the chicken, shred it with a fork and place back with bean/corn mixture. Serve over chips with cheese and sour cream. You could also put it over lettuce to make a chicken taco salad. "

I did two chicken breasts, don't drain the corn (if you're like me and did it by instinct, just add water or broth), and cook half the time on low, half on high.

Cooks Illustrated Enchiladas Verdes

Help I live in up-state NY and there isn't any good Mexican food close by!  Do you ever feel this way, where ever you live? I come with hope today that you too can make a delicious Mexican dish that will knock your socks off! It is not as easy as 1-2-3 (oh please DO NOT open a can of El Passo Enchilada sauce, just don't), but it well worth the effort. Someone gave me this recipe and it is from a source I trust well (that is an understatement). If any of you foodies out there love to cook, you MUST get a subscription to Cooks Illustrated or Cooks Country Kitchen (same people). They are great. Best of all they are free of adds so there isn't anything to interrupt your reading enjoyment! They walk you through the recipe step by step, show you why they choose what they did, and do product reviews. It is really a great magazine. So with out further ado...

Enchiladas Verdes

4 tsp vegetable oil
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, pressed (about 1 TBS)
1/2 tsp ground cumin
1 1/2 cups low-sodium chicken broth
1 LBS boneless, skinless chicken breast (2-3 breasts, trimmed of excess fat)
1 1/2 LBS tomatillos (see picture below), 16-20 medium size, husks and stems removed, rinsed well and dried
3 medium poblano chiles, halved lengthwise, stemmed, and seeded
1-2 1/2 tsp sugar
table salt
1/2 cup coarsely chopped fresh cilantro leaves
8 oz pepper Jack or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas (I tried these and regular flour and actually like the flour better)

Garnish (optional)
2 medium scallions, sliced thin
Thinly sliced radishes
sour cream

1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 tsp oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently until golden, 6-8 minutes. Add 2 tsp garlic and cumin; cook stirring frequently until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken breast, cover, and simmer until instant-read thermometer registers 160 degrees (ok I didn't use the thermometer, I just cut open a breast to see if the pink was gone. Mine were done faster - 10 minutes), 15 - 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.

2. Meanwhile, toss tomatillos and poblanos with remaining 2 tsp oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to softened, 5-10 minutes (mine took longer - just keep you eye on them) , rotating pan halfway through cooking. Cool 10 minutes then remove skin from poblanos (leave tomatillo skin intact). Transfer tomatillos and chiles to a food processor. Decrease oven temperature to 350. Discard foil from baking sheet and set baking sheet aside for warming tortillas.

3. Add 1 tsp sugar, 1 tsp salt, remaining tsp garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about 8 1-second pulses (again mine took more). Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 tsp at a time. Set aside sauce (you should have 3 cups).

4. When chicken is cool, pull into shreds using hands or 2 forks (hands are the easiest). Combine chicken with cilantro and 1 1/2 cups cheese, season with salt.

5. Smear bottom of a 13x9 baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2-4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on counter top and spread 1/3 cup filling down the center of each tortillas. Roll each tortillas tightly and place in baking dish, seam side down. Pour remaining tomatillo sauce over top of enchiladas. Use the back of a spoon to spread sauce so that it coats the top of each tortilla. Sprinkle with remaining 1/2 cup cheese (or more!!). Cover baking dish with foil.

6. Bake enchiladas on middle rack until heated through and cheese is melted, 15-20 minutes. Uncover and sprinkle with scallions (I skipped this but I'm sure it would be good) and serve immediately, passing radishes and sour cream separately.

Tomitillos and poblanos are NOT hard to find. I found mine at Walmart!

This is a tomitillo in its husk, which you will peel off. Look for husks that are tight fitting around the vegetable, a little of green veggie poking out of the bottom of the husk.

These poblano peppers came a long way to be in Up-state NY, so the quality lacked a little bit. If you can find them before they look wrinkled, that is best. In some grocery stores, you can request items. If you can't find these items, request them!

Peeled the tomitillo looks like a small green tomato, although they are NOT interchangeable!

To the left are perfect tomitillos, dark green in color. To the right are NOT so good tomitillos, light green/yellow.

Mexican Lasagna - NOT a taco in a pan

I don't generally care for lasagna that goes below the border, however, this one is pretty tasty. I have added some additions noted below in bold that I haven't tried yet, but I think would be yummy. Give it a try and let me know.

1 (15oz) can black beans, drained and rinsed
1 (14oz) can dice crushed tomatoes
1 (16oz) can refried beans
1/4 cup chopped cilantro
1 clove finely minced garlic
1 (4oz) can chopped green chilies
2 cup corn, canned or frozen
2 scallions, minced
1/2 tsp. cumin
1/2 tsp. oregano
8 corn tortillas
1 1/2 - 2 cups Monterey Jack cheese
1/2 - 1 cup cheddar cheese
sour cream, optional

options to mix it up - Enchilada Sauce and shredded chicken

Oven 400

In a large bowl, mix together beans, tomatoes, cilantro, garlic, chilies, corn, scallions, cumin and oregano.

Spray with non-stick cooking spray a square 2 quart baking dish. Place two tortillas down (or however many will fit to cover the bottom). Spread with a thin layer of refried beans. Spread 1/3 of the bean mixture over tortillas. Sprinkle with 1/3 of Monterey Jack cheese. Repeat layering twice more - it helps to put the refried beans on the tortillas before you put them on the casserole. For the last layer, put tortillas to top, sprinkle with cheddar cheese.

Option to mix things up - add in shredded chicken to bean mixture and cover prepared casserole in enchilada sauce - probably only 1/2 a 15 oz can.

Bake 30-40 minutes until hot through-out.